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  1. Default hydrometer reading has not changed

    After a week i took the hydrometer reading and it was the same as it was when i first started. during the week i airated it by swirling it i even seen bubbles coming out of the airlock. i have a felling the yeast is dead,,LOL. would it hurt if i switched it to another carboy and added a small packet of dry yeast? i am making a 3 gallon kit the yeast i originally used was WYEAST sweet mead yeast. when i pitched the yeast the pouch looked swollen enough. im kinda at a stand still here.

  2. #2
    Join Date
    Feb 2008
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    UK - South Coast.
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    3,632

    Default

    I've had to do that the 3 times I've tried to use that yeast.......

    Don't worry about changing carboys. Just aerate the hell out of it, then rehydrate a dry yeast as per the instructions and pitch it. I'd suggest something with teeth, like K1-V1116.
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  3. #3
    Join Date
    Apr 2010
    Location
    Ottawa, ON
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    Default

    Ah, Wyeast's Sweet Mead Yeast strikes (out) again...
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  4. Default

    Thanks, so i'm guessing next time i'll skip buying WYEAST,,lol

  5. #5
    Join Date
    Sep 2010
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    near a lake
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    2,464

    Default

    Just don't get the sweet mead Wyeast
    Making Mead With TLC since 2010

  6. #6
    Join Date
    Apr 2010
    Location
    Ottawa, ON
    Posts
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    Default

    I don't recall having heard anything bad about their other yeasts. Just that one.
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  7. #7

    Default

    Interesting that I should find this thread on the night I'm having the SAME problem. Only one difference: I'm using Wyeast's DRY mead/cider yeast (1 gallon batch, wildflower honey, juniper berries, pekoe tea as a base for the must). Fermentation took off like a shot, and just tapered off slowly until it came to a dead stop after about 32 days, beginning to clear after about 28. Plenty of lees in the bottom, all the signs of a good fermentation. Racked into the secondary tonight, and took a reading: 1.000 exactly. Water. I've painstakingly created honey flavored water with expensive ingredients. Any ideas on what might have gone wrong? I'm at a loss...

  8. #8
    Join Date
    Dec 2010
    Location
    Bundoora, Melbourne, Australia
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    Default

    No. You're wrong.
    What you have is a beverage with the same density as water.
    Add light ethanol to water, the density decreases. Add sugar to that and it increases.

    So you added sugar to water, fermented most all of it and the sugar/ethanol balance has stopped at 1.000.

    This will probably be quite dry tasting.
    Usually the lowest you can get is 0.990 but this is only with very high starting gravity.

    Tell me, what was your starting gravity?
    If its decreased, then you have alcohol, as sure as I am pissed from it so often!
    Mae'r teithiau golau ceffyl eto

  9. #9

    Default

    Had the same thing hapen when making a Northern Brewer kit about two years ago.

    Roger
    Primary: Welches Grape Wine
    Primary: Blackberry Melomel
    Primary: Joe Mattioli's Foolproof Ancient Orange

  10. #10

    Default

    This is what posting in forums at 4 am will get you... I wasn't thinking clearly when I posted that last night!!! Being new at mead making, I'm fairly certain I misread the start gravity reading, but after looking over my notes, I'm pretty sure the S.G. was at 1.164. I was aiming for a dry mead, so if I understand you correctly I should have accomplished that at least. I meant to steal a sip of it today to get an idea of how "hot" it was, but was running late for work this morning!

  11. #11
    Join Date
    Dec 2010
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    Bundoora, Melbourne, Australia
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    Default

    Wow. 1.164 is heavy!
    What yeast did you use? EC-1118, SN9 or K1V1116 I'm guessing.
    Not much else could take that heavy must dry!
    Mae'r teithiau golau ceffyl eto

  12. #12
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    Dec 2010
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    If that OG is right, expect it to be hot. For a while. This is a 'lay it down for 2 years' kinda mead.
    Mae'r teithiau golau ceffyl eto

  13. #13

    Default

    I double checked everything in my notes, and took a good look at my hydrometer to make sure of my reading, and I'm nearly positive that the S.G. was at 1.164!!! The gravity reading I took last night was right at 1.004. I used Wyeast 4632 Dry Mead/Cider Yeast Activator pack. I only used a 2 oz of the pack, which was a bit less than half, since the pack contained enough yeast for 5 gallons of must, and I made a 1 gallon batch. Wyeast Labs site says it'll handle up to 18%ABV, but the numerous online ABV calculators I've tried say that it's around 21% ABV... Maybe my S.G. was off? Either way, dry and STRONG!!! Pretty much exactly what I was going for!!!

  14. #14
    Join Date
    Dec 2010
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    Bundoora, Melbourne, Australia
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    Default

    Yeah. The yeasts I mentioned are all 18% yeasts.
    Be prepared to wait for this one.
    Mae'r teithiau golau ceffyl eto

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